clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
kale salad with sweet potato in bowl with gold fork

Wild Rice and Sweet Potato Kale Salad with Garlic Rosemary Dressing

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American


A hearty and healthy kale salad packed with chewy wild rice, roasted sweet potatoes, dried cherries, and Marzetti® Tastefully Dressed Roasted Garlic Rosemary Dressing with Olive Oil Vinaigrette™. It stays fresh for days, making it great for lunches!


  • 3/4 cup wild rice, rinsed well*
  • heaping 1/2 cup walnuts, chopped
  • 2 medium sweet potatoes, diced (about 1 1/4 lbs or 4 cups)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt, divided
  • 5 oz chopped kale, stems removed (5 cups packed)
  • 1/2 cup feta, crumbled
  • 1/2 cup dried tart cherries or cranberries
  • 1/4 cup Marzetti® Tastefully Dressed™ Roasted Garlic Rosemary Dressing with Olive Oil Vinaigrette, more to to taste


  1. Preheat oven to 350F and line two baking sheets with parchment paper.
  2. Cook rice by combining rice, 3 cups of water, and a big pinch of salt in a medium pot. (See notes for pressure cooker directions). Bring to a boil and then reduce heat to low and simmer, covered, for about 45 minutes. It's done when the rice is tender but still has a bite. Remove from heat, drain rice, and set aside in a bowl to cool.
  3. While the rice is cooking, toast walnuts by placing them on one of the baking sheet. Bake for 9 minutes, or until golden and fragrant. Set aside to cool and raise oven temperature to 425F.
  4. Place sweet potatoes on the other baking sheet. Drizzle with oil and sprinkle with 1/4 tsp salt. Use your hands to toss and make sure everything is incorporated. Arrange potatoes in an even layer, and bake for 25 minutes, tossing halfway.
  5. Place kale in a large mixing bowl. Add 1/4 tsp salt and use your hands to massage the salt into the leaves for a minute or two, until the kale darkens in color and softens a bit. Add feta, dried cherries, walnuts and once they're cooled, the wild rice and sweet potatoes. I like to set aside some of the dried cherries, walnuts and feta for sprinkling on top. Start by adding 1/4 cup dressing and toss to combine, adding more to taste if desired. Serve!


PRESSURE COOKER: Add wild rice, 1 ¼ cups water and a pinch of salt to the pressure cooker. Close lid and make sure the valve is set to Sealing. Pressure cook on Manual/High Pressure for 18 minutes. When the cycle is complete, let pressure naturally release for 10 minutes, then move the steam release valve to Venting to release remaining pressure. Open lid and fluff with a fork.

STORAGE: This salad keeps well in the refrigerator for up to four days.

5 Secrets to Delish Healthy Lunches

Tips and tricks for easy,

craveable meals!